For the curd dumplings butter, yolks, curd and salt are stirred very well until fluffy. Add the de-barked, diced bread, sour cream and flour. Mix well and fold in the stiff snow. Put this mixture in the refrigerator to rest for a while. Then form small dumplings from it and boil them in salted water … Read more
Crumble the yeast, stir with a little bit of sugar and a little bit of lukewarm milk. Sift the flour into a large enough bowl. Make a hollow in the middle, pour the yeast into it and stir with a little flour. Leave the dampfl in a warm place with the lid closed for 15 … Read more
Ingredients
For the crêpe with chocolate-ginger sorbet, halve the vanilla bean and scrape out the vanilla pulp. In a saucepan, combine water with coconut milk, vanilla pulp, sugar and ginger and bring to a boil for 3 minutes. Add chocolate and allow to melt. Stir well with a whisk and then place in the freezer for … Read more
Mix the curd cheese and sour cream together until a creamy mixture is formed. Then stir in the ketchup and then season with plenty of curry, paprika powder and sugar.
Preheat the oven to 190 °C. Beat the egg yolks with the sugar until foamy, add the flour. Beat the egg whites with vanilla sugar until very stiff and fold into the mixture. Put the dough on a baking tray lined with baking paper and bake for 10 minutes. Turn out the still hot sponge … Read more
For the sheet cake with Kriecherln, first remove the stones from the fruit with a knife or a cherry pitter and cut in half. For the dough, beat the sugar with vanilla sugar, yogurt and eggs until very foamy. Add the oil and continue to beat. Sift the flour and baking powder and gently fold … Read more
Mix orange juice, passion fruit pulp and Grand Marnier. Gradually fold in the snow with a metal spoon. Stir in the ice cream maker for half an hour. Bring to the table garnished with mint leaves. Without ice cream maker: pour prepared mixture onto a metal freezer tray. Freeze until edges become firm. Do not … Read more
For the sardines in batter, clean the fish and remove the heads. Prepare a smooth batter with the egg yolks, white wine, mineral water, flour and salt. Pull the sardines through the batter and deep-fry them floating in the hot oil.
